CONTENTS Xlll 



CHAPTER VIII 



PAGES 



BUTTER-MAKING 224-288 



Creaming 225 



Methods of creaming 227 



Water dilution method 228 



Centrifugal creaming 229 



Development of the centrifugal separator . . 229 



Conditions affecting separation . . . . 231 



Quality of cream for butter-making .... 235 



Directions for care of cream on the farm . . 236 



Grading of cream ....... 237 



The ripening of cream 238 



Amount of starter to use , 246 



Quality of starter 246 



Temperature for ripening cream .... 247 



Amount of acid to develop 248 



Pasteurization of cream for butter-making . . . 248 



Churning 250 



Richness of the cream 250 



Temperature of cream 251 



The ripeness of the cream 251 



The amount of cream in the churn . . . 252 



The speed of the churn 252 



The quality of the fat globules .... 253 



When to stop the churn . , . . . 253 



Difficult churning 254 



Washing the butter 254 



Purpose of washing 254 



Temperature of the water 255 



Quality of wash water 255 



Salting the butter 255 



Moisture-content of the butter 256 



The factors under the control of the butter-maker 257 



Factors not under the control of the .butter-maker 258 



Working the butter ....... 260 



Printing and packing the butter 261 



Butter grades and scores 262 



Butter rules of the New York Mercantile Exchange . 263 



Butter defects and how to correct them 267 



